Cream Cheese Chicken Enchiladas

After sorting through my bookmarks last week, I rediscovered these Cream Cheese Chicken Enchiladas from Karly at Buns In My Oven. I know my version looks like it has a ton of ingredients, but it’s one of those “stir a whole bunch of ingredients together at once…” kind of deals. Xavier, Megan and I love them! PS: Karly, corn was a great addition. I’m bringing this to the Friday Potluck.

Drain any excess liquid. With two forks pulling in opposite directions, shred the chicken and set aside.

Preheat the oven to 350 degrees and spray a 13x9 in. cooking dish.

In a medium bowl, cream together cream cheese, sour cream, ½ can enchilada sauce, and half of each cheese with mixer on low speed. With a spoon or fork, gently fold in chicken, corn, and green chiles.

Pour ½ can of enchilada sauce in the bottom of the baking dish. Spoon the chicken filling into each tortilla, roll, and place in dish, seem down. Top with remaining cheese and enchilada sauce and bake for 20 minutes, until cheese bubbles.

2.2.8

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I am a 27-year-old food and makeup addict living in Denver with my husband Xavier and our fur babies Scrappy CoCo and Beta. Marketer by day, blogger by night, writing is my passion. It's hard to find a balance between work and play, so I'm always on a mission to track down the latest trends and serve them up with a twist of simplicity.

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Kelsey Smith

I am a 27-year-old food and makeup addict living in Denver with my husband Xavier and our fur babies Scrappy CoCo and Beta. It's hard to find a balance between work and play, so I'm always tracking down the latest trends and serving them up with a twist of simplicity.

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